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Chocolate Puff Pastries Recipe

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Cut the puff pastry sheet into triangles, spread chocolate on each and roll them up. Then bake until golden. The easiest treat ever!

Ingredients

Units Scale
  • 1 chilled puff pastry sheet (ready rolled), at room temperature (If yours is frozen, thaw it first)
  • 150 g dark chocolate, melted in a bowl placed over simmering water in a pot
  • 1 egg yolk, beaten
  • 1 teaspoon powdered sugar, optional

Instructions

  1. Preheat the oven at 400F (200C).
  2. Place the puff pastry sheet on the counter.
  3. Cut down the middle vertically, and then make 3 cuts horizontally to make 8 rectangles. Cut each rectangle in 2 to make 16 total triangles.
  4. Spread chocolate over each and roll them up. Brush the edges you’re going to seal with the egg wash. Then use your fingers to press the edges sealed. Place on a parchment paper lined baking sheet. It is better if you place them sealed side down.
  5. Brush the top of each with beaten yolk (and optionally sprinkle coarse sugar, aka sanding sugar) and bake for 12-15 minutes or until golden.
  6. Let them cool for about 10 minutes and then dust with powdered sugar if you like.

Notes

  1. You can sprinkle coarse sugar over them before baking for a little more sweetness and texture. 
  2. Make sure to thaw puff pastry according to the manufacturer's instructions. Don’t let it get too warm.
  3. We recommend eating these on the same day for the best crispiness. Keep them in an airtight container at room temperature for 2 days.

Nutrition

Find it online: https://www.giverecipe.com/chocolate-puff-pastry-rolls/